Ingredients:
1 medium onion, peeled and thinly sliced
1 tablespoon olive oil
1 pound broccoli florets, cut into small 1-inch pieces
¼ cup water or more
4 cloves garlic, minced
zest and juice of 2 lemons
½ teaspoon red pepper flakes
¼ cup golden raisins
¼ cup nutritional yeast (optional)
1 pound whole-grain penne, cooked according the package, drained and kept warm
¼ cup cooking liquid reserved
sea salt and freshly ground black pepper
¼ cup pine nuts, toasted
½ cup chopped basil
Directions:
1. Place the onion in a large skillet over medium-high heat and add the olive oil. Add the onions and saute for 10 minutes, or until the onions start to brown.
2. Add the broccoli florets and water to the onions, bring to a boil, reduce heat to a simmer and cover. Cook for about 5 minutes, until the florets become crisp-tender.
3. Remove from the heat. Add the garlic, lemon zest, lemon juice, red pepper flakes, nutritional yeast (if using), and the cooked pasta and reserved cooking water. Mix well and season with salt and pepper to taste. Serve garnished with the pine nuts and basil.
Serves 4